Omakase Style Sashimi And Sushi Platter No Shellfish 1771706877999 93oj

Ingredients

• 200 grams Sushi Grade Bluefin Tuna (Akami)
• 200 grams Sushi Grade King Salmon
• 150 grams Sushi Grade Yellowtail (Hamachi)
• 100 grams Sushi Grade Sea Bream (Tai)
• 2 cups Koshihikari Rice
• 0.25 cup Seasoned Rice Vinegar (Sushi-zu)
• 1 piece Fresh Wasabi Root
• 2 tablespoons Pickled Ginger (Gari)(optional)
• 3 tablespoons High-Quality Soy Sauce (Shoyu)
• 2 sheets Nori Seaweed Sheets(optional)
• 1 teaspoon Toasted Sesame Seeds(optional)

Instructions

1. 1

   Rinse the sushi rice until the water runs clear, then cook in a rice cooker with slightly less water than usual for a firm texture.

2. 2

   While the rice is hot, gently fold in the seasoned rice vinegar using a wooden paddle (shamoji) and cool to body temperature.

3. 3

   Using a very sharp Yanagiba knife, slice the Tuna and Salmon into 1/4 inch thick rectangular slices for sashimi.

4. 4

   Slice the Yellowtail and Sea Bream at a slight angle to create elegant, elongated pieces for nigiri topping.

5. 5

   Wet your hands with vinegared water and shape small oblong mounds of rice (approx. 20g each).

6. 6

   Apply a tiny dab of fresh wasabi to the underside of the fish slices and press them firmly but gently onto the rice mounds.

7. 7

   Arrange the sashimi slices in decorative fans on one side of a chilled ceramic platter.

8. 8

   Place the nigiri pieces in a clean row, garnishing the Sea Bream with a tiny amount of grated ginger or sesame seeds.